food composition tables for the near east

MEAT AND POULTRY

NO.	FOOD		WATER	TOTAL LIPID	DATA AS	12:0	14:0	16:0	18:0	TOTAL SATURATED	16:1
			G/100G OF E.P.	G/100G OF E.P.
	BEEF
39	-carcass, fatty, raw				A		38	267	103	417	62
		C.V. (%)
		NO. OF SAMPLES
			50.5	32.0	B		1.23	8.54	3.30	13.34	1.97
40	-carcass, lean, raw				A		38	266	105	418	60
		C.V. (%)
		NO. OF SAMPLES
			59.2	20.5	B		0.78	5.46	2.16	8.58	1.24
41	-carcass,medium fat,raw				A		38	267	104	417	61
		C.V. (%)
		NO. OF SAMPLES
			53.8	27.7	B		1.06	7.38	2.87	11.56	1.70
42	-meat, lean,raw				A		30	250	134	432	41
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)
			72.3	3.4	B		0.10	0.84	0.45	1.45	0.14
	CAMEL
43	-leg,raw				A	4	62	296	246	615	39
		C.V. (%)
		NO. OF SAMPLES				( 1)	( 1)	( 1)	( 1)		( 1)
			64.4	13.9	B	0.05	0.86	4.11	3.41	8.55	0.55
44	-neck,raw				A	4	62	296	246	615	39
		C.V. (%)
		NO. OF SAMPLES				( 1)	( 1)	( 1)	( 1)		( 1)
			56.3	23.6	B	0.09	1.47	6.98	5.80	14.51	0.93
45	-shoulder,raw				A	4	62	296	246	615	39
		C.V. (%)
		NO. OF SAMPLES				( 1)	( 1)	( 1)	( 1)		( 1)
			55.7	23.3	B	0.09	1.45	6.90	5.72	14.32	0.92

NO.	18:1	TOTAL MONO UNSATURATED	18:2	18:3	20:4	TOTAL POLY UNSATURATED	TOTAL FATTY ACIDS	% TOTAL FATTY ACIDS
								SATURATED	MONO UNSAT.	POLY UNSAT.
39 A	414	497	20	15	1	37	951
B	13.24	15.90	0.65	0.47	0.02	1.17	30.41	44	52	4
40 A	411	492	21	14	1	38	948
B	8.43	10.11	0.44	0.29	0.03	0.78	19.48	44	52	4
41 A	413	496	21	14	1	37	950
B	11.44	13.73	0.57	0.40	0.02	1.02	26.31	44	52	4
42 A	366	424	39	8	10	60	916
	( 1)		( 1)	( 1)	( 1)
B	1.23	1.42	0.13	0.03	0.03	0.20	3.08	47	46	7
43 A	261	323	18			18	956
	( 1)		( 1)
B	3.63	4.49	0.25			0.25	13.29	64	34	2
44 A	261	323	18			18	956
	( 1)		( 1)
B	6.17	7.63	0.42			0.42	22.56	64	34	2
45 A	261	323	18			18	956
	( 1)		( 1)
B	6.09	7.53	0.41			0.42	22.27	64	34	2

FISH AND SHELLFISH

NO.	FOOD		WATER	TOTAL LIPID	DATA AS	<12:0	12:0	14:0	16:0	18:0	TOTAL SATURATED	16:1
			G/100G OF E.P.	G/100G OF E.P.
	BLACK POMFRET (Formio niger)
46	-raw				A			36	82	133	271
		C.V. (%)
		NO.OF SAMPLES						( 1)	( 1)	( 1)
				2.0	B			0.07	0.16	0.26	0.53
	BLUELINED SNAPPER (Lut janus rivulatus)
47	-raw				A			29	229	63	322	31
		C.V. (%)
		NO. OF SAMPLES						( 1)	( 1)	( 1)		( 1)
			77.9	.8	B			0.02	0.18	0.05	0.25	0.02
	GRUNT (Pomadasys spp.)
48	-raw				A		2	66	214	214	496
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)	( 1)
			72.4	.5	B		0.00	0.03	0.11	0.11	0.25
	INDIAN THREADFIN (Polynemus indicus)
49	-raw				A		12	128	257	86	505	38
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)	( 1)		( 1)
				.6	B		0.01	0.07	0.15	0.05	0.29	0.02
	JACK (Scomberoides tolooparah)
50	-raw				A			30	238	66	334	.39
		C.V. (%)
		NO. OF SAMPLES						( 1)	( 1)	( 1)		( 1)
			76.5	2.0	B			0.06	0.49	0.13	0.68	0.08
	LITTLE TUNNY (Thynnus thunnina)
51	-raw				A			47	293	110	450
		C.V. (%)
		NO. OF SAMPLES						( 1)	( 1)	( 1)
			71.0	1.1	B			0.05	0.32	0.12	0.49
	NARROW-BAREED SPANISH MACKEREL (Scomberomorus commerson)
52	-raw				A			33	211	133	378
		C.V. (%)
		NO. OF SAMPLES						( 1)	( 1)	( 1)
			78.1	.2	B			0.01	0.04	0.02	0.49
	SEA CATFISH (Arius thalassinus)
53	-raw				A			21	371	106	503	44
		C.V. (%)
		NO. OF SAMPLES						( 1)	( 1)	( 1)		( 1)
			76.6	1.6	B			0.03	0.60	0.17	0.81	0.07
	SPEIGLER'S GREY NULLET (Valaugil speigleri)
54	-raw				A			83	190	69	343	79
		C.V. (%)
		NO. OF SAMPLES						( 1)	( 1)	( 1)		( 1)
			72.6	.9	B			0.07	0.17	0.06	0.30	0.07
	SPOTTED CROAKER, ROSY JEWFISH (Protonibea diacanthus)
55	-raw				A		3	52	136	100	319	12
		C.V. (%)
		NO. OF SAMPLES						( 1)	( 1)	( 1)		( 1)
			77.0	1.1	B		0.00	0.06	0.15	0.11	0.35	0.01
	TIGER-TOOTHED CROAKER (Otilithes ruber)
56	-raw				A	6	1	43	219	91	361	13
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)	( 1)		( 1)
			77.0	1.0	B	0.01	0.00	0.04	0.23	0.09	0.37	0.01
	WHITE POMPRET (Pampus argenteus)
57	-raw				A			64	140	104	328	9
		C.V. (%)
		NO. OF SAMPLES						( 1)	( 1)	( 1)		( 1)
			1.6		B			0.10	0.23	0.17	0.53	0.01

NO.	18:1	20:1	22:1	TOTAL MONO UNSATURATED	18:2	18:3	20:4	20:5	22:5	22:6	TOTAL POLY UNSATURATED	TOTAL FATTY ACIDS	% TOTAL FATTY ACIDS
													SATURATED	MONO UNSAT.	POLY UNSAT.
46A	49	29		83			68	77	72	100	336	690
	( 1)	( 1)					( 1)	( 1)	( 1)	( 1)
B	0.10	0.06		0.16			0.13	0.15	0.14	0.20	0.66	1.36	39	12	49
47A	137	46		215			31	41		195	267	804
	( 1)	( 1)					( 1)	( 1)		( 1)
B	0.11	0.04		0.17			0.02	0.03		0.15	0.21	0.63	40	27	33
48A	124	16		140	2	10	50	74	54	92	284	920
	( 1)	( 1)			( 1)	( 1)	( 1)	( 1)	( 1)	( 1)
B	0.06	0.01		0.07	0.00	0.00	0.02	0.04	0.03	0.05	0.14	0.46	54	15	31
49A	88	9		140	7		45	126	47	52	286	931
	( 1)	( 1)			( 1)		( 1)	( 1)	( 1)	( 1)
B	0.05	0.00		0.08	0.00		0.03	0.07	0.03	0.03	0.17	0.54	54	15	31
50A	206			245			30	74		226	330	909
	( 1)						( 1)	( 1)		( 1)
B	0.42			0.50			0.06	0.15		0.46	0.68	1.86	37	27	36
51A	142			142	5		16	59		242	323	915
	( 1)				( 1)		( 1)	( 1)		( 1)
B	0.16			0.16	0.00		0.02	0.06		0.27	0.35	1.01	49	16	35
52A	94			94			39	61		333	433	906
	( 1)						( 1)	( 1)		( 1)
B	0.02			0.02			0.01	0.01		0.06	0.08	0.16	42	10	48
53A	267	16		330			41	25			66	899
	( 1)	( 1)					( 1)	( 1)
B	0.43	0.03		0.53			0.07	0.04			0.11	1.46	56	37	7
54A	74			153	19	57	19	176	39	91	401	897
	( 1)				( 1)	( 1)	( 1)	( 1)	( 1)	( 1)
B	0.07			0.14	0.02	0.05	0.02	0.16	0.03	0.08	0.36	0.80	38	17	45
55A	65	20		104	9		59	95	44	205	439	862
	( 1)	( 1)			( 1)		( 1)	( 1)	( 1)	( 1)
B	0.07	0.02		0.11	0.01		0.06	0.10	0.05	0.23	0.48	0.95	37	12	51
56A	110	6		129			54	68	27	220	369	859
	( 1)	( 1)					( 1)	( 1)	( 1)	( 1)
B	0.11	0.01	0.13				0.06	0.07	0.03	0.23	0.38	0.89	42	15	43
57A	173	61		254			23	10	14	67	120	702
	( 1)	( 1)					( 1)	( 1)	( 1)	( 1)
B	0.28	0.10		0.41			0.04	0.02	0.02	0.11	0.19	1.14	47	36	17

MILK AND MILK PRODUCTS

NO.	FOOD		WATER	TOTAL LIPID	DATA AS	<12:0	12:0	14:0	16:0	18:0	TOTAL SATURATED	16:1
			G/100G OF E.P.	G/100G OF E.P.
	MILK,COW
58	-fluid, whole				A	57	18	109	432	84	699	16
		C.V. (%)
		NO. OF SAMPLES					( 13)	( 13)	( 13)	( 13)		( 9)
			86.0	5.2	B	0.29	0.09	0.57	2.23	0.43	3.62	0.08
	MILK, HUMAN
59	-colostrum				A		15	40	255	64	375	44
		C.V. (%)					66.7	38.6	10.6	19.6		28.9
		NO. OF SAMPLES					(68)	(68)	(68)	(68)		(68)
				1.7	B		0.03	0.07	0.44	0.11	0.65	0.08
60	- fluid, whole, mature				A		53	94	328	53	527	22
		C.V. (%)					61.3	47.4	26.0	48.0		148.4
		NO. OF SAMPLES					(328)	(328)	(364)	(328)		(327)
			88.0	2.9	B		0.15	0.27	0.94	0.15	1.50	0.06
	YOGURT
61	-fluid				A	76	22	117	373	84	671	17
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)	( 2)		( 2)
			88.4	3.2	B	0.24	0.07	0.37	1.19	0.27	2.14	0.05

NO.	18:1	TOTAL MONO UNSATURATED	18:2	18:3	TOTAL POLY UNSATURATED	TOTAL FATTY ACIDS	% TOTAL FATTY ACIDS
							SATURATED	MONO UNSAT.	POLY UNSAT.
58 A	193	222	15	13	28	950
	( 13)		( 2)	( 1)
B	1.00	1.15	0.08	0.07	0.15	4.91	74	23	3
59 A	429	473	108		108	955
	9.1		26.6
	( 68)		( 68)
B	0.75	0.82	0.19		0.19	1.67	39	49	12
60 A	323	345	81		81	954
	21.8		63.4
	(328)		(328)
B	0.92	0.98	0.23		0.23	2.72	55	36	9
61 A	195	212	19	6	25	908
	( 2)		( 1)	( 1)
B	0.62	0.68	0.06	0.02	0.08	2.90	74	23	3